Gujiya

To achieve a flaky and tender Gujiya dough, make sure to use ghee instead of oil, as ghee adds richness and helps create layers. Knead the dough until smooth, then let it rest covered with a damp cloth for 15-20 minutes. This resting period allows the gluten to relax, resulting in a softer texture.

If you don't have khoya on hand, you can use store-bought khoya or make Instant Khoya using milk powder, which is quick and easy. Alternatively, you can substitute khoya with a mixture of ricotta cheese and powdered sugar for a similar creamy texture and sweetness.

To store leftover Gujiya, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2-3 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.

Gujiya pairs wonderfully with a variety of beverages and sweets. You can serve them with a cup of masala chai or sweetened milk. For a festive touch, consider serving them alongside other Indian sweets like Ladoo or Barfi, and some fresh fruits to balance the sweetness.

Yes, you can make Gujiya in an air fryer for a healthier alternative! Preheat the air fryer to 180°C (350°F), brush the Gujiyas lightly with ghee, and cook them for about 10-15 minutes, flipping halfway through, until they are golden brown and crispy. This method reduces the amount of oil used while still delivering a delicious treat.